Bettelman | Alsatian Bread Pudding

Bettelman baked in a copper gratin pan

Bread pudding is not something I get too excited about. Then Dorie Greenspan comes up with the idea in Baking Chez Moi that’s worth trying — and baking. Bettelman, “beggar” in Alsatian, is giving you something extra. Its texture is the cross between a cake and a pudding. That’s all good. Whether that extra something in flavor and texture delivers what’s desirable is a different story.

I use challah as the base, softened by a soak in hot milk. Pour the egg yolks and sugar mixture over the bread. Meanwhile, I whisk in cinnamon, vanilla and Calvadors for flavor. It’s smelling good already.

For me, the best parts on the ingredient list, are chunks of apples and raisins (optional), especially when there are abundant varieties of apples to choose from in the fall. If you like custard-style apple pudding, this might be the recipe for you.

What I didn’t expect in Dorie’s recipe is separating the eggs into yolks and whites. I thought that’s the technique reserved for fancy cookies or pastries. The egg whites are beaten until stiff and then folded into the batter. The end result is a bread pudding that’s unusually light and almost fluffy.

Bread pudding is still not my thing — given its mushy texture. To its credit, it does improve and gets more compact after a day. If I have to make one, bettelman is pulling all the levers to make it both flavorful and light. In addition, I’d reduce the amount of sugar to make the pudding less sweet, hence balancing sweetness and tanginess.

Chunks of apple in the bettelman give it extra flavor and crunch